A love affair from afar

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Gaeta and tiella!

Tiella!

Thanks to my Facebook friend Nicola Tarallo, Vern and I enjoyed a fun afternoon in Gaeta, Nico’s home town and home of the savory pie called tiella. Through his website and books, Nico is doing all he can to put Gaeta on the map and tiella in your kitchen.

After corresponding via Facebook off and on for a year or so, I was happy to stop in Gaeta and finally meet Nico in person. Vern and I visited Gaeta several years ago, but this time we had a one-man public relations firm showing us around. We strolled along the oldest street in the original townsite listening to his steady patter of details about the history and life of Gaeta. Nicola studied English in Washington state (where I now live).

Our first stop was a tiella bakery, Antico Forno Giordano–in business more than 120 years according to their sign. There was a line out the door when we arrived–always a good sign for any food place, right? Inside, Nico introduced us to the baker, explained the different kinds of tiella, and we had a photo op with the baker.

Nico, me, and the baker.

We bought four different types of tiella, 1/4 of a pie each, for Vern and I to have a late lunch. Octopus tiella? We thought we should try it, even though neither of us is big fans of octopus. Next, escarole tiella. That’s right, not just a fluffy addition to your salad, escarole is often cooked in Italian dishes, which reduces the slight bitterness. Next, zucchini and onion tiella. Yummy! The fourth, I think, was eggplant–more delicious flavors!

But before we tasted any of them, Nico asked what we’d like to drink with our lunch. Wine! (What else?) He led us down a side street (more like a little alley) to what looked like the back door of a shop, where a couple of men were busy working. In a blur of Italian he conveyed our request, and they invited us to step inside. On a waist-high shelf, four giant vats of wine awaited bottling as the need arose. We were offered tastes, and made our selection. Grabbing an empty (previously used) liter bottle, the younger man began filling it for us, but the older stopped him when he saw Vern taking a photo. He called me over, put the bottle in my hand and invited me to open the tap myself for the picture you see here. Oh, the price? About two bucks.

The wine shop.

We’d parked near a park, and decided to head back there to eat, hoping to find a dry spot after a rain squall passed through. But along the way, Nico took us into his favorite pizzeria: Pizzeria Rustica. Another line out the door, even longer this time, but moving quickly. Inside, three or four men with cleavers hacking large square pizzas into pieces to sell. If I had a video, it would be a blur with the activity going on back there! Unfortunately, we had more than we could finish with the tiella, because I would love to have tried some of the great looking pizza too.

At Pizzeria Rustica, where hunks of pizza were flying out the door!

We did find a park bench, and continued to visit with Nico. He’s excited about a new Russian translation of his cookbook, Mangia Tiella! which is already available in English and Spanish. He has written a travel guide to Gaeta, and hopes to publish more books in that vein. You can alsofind him on Facebook.

Vern and I continued down the road to Caserta, still feeling the buzz of energy from Nico’s enthusiasm for his home town.

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13 thoughts on “Gaeta and tiella!”

Or, you can have a cooking class with Nicola. Me and 2 daughters did and tiella were the very
best. While eating, I got teary with joy and remembering my childhood days with my Nonni,
Mama and family making and eating Tiella.